Winnipeg Free Press - PRINT EDITION

A lovely, light salad and a rib-tickling recipe

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Today we've got another rib variation and tasty salad on the menu.

Valerie Schreyer had lost a recipe that had appeared in the paper a few years ago entitled "My sister Wendy's ribs." The recipe was originally published by Free Press food columnist Annie Buckland, and the recipe was from her sister Wendy.

Thanks to everyone who replied: Tanis McDonald of Whitemouth (who let me know she happens to be Annie and Wendy's aunt), Brenda Mazor of St. Andrews, Cindy Gilmour, formerly from Winnipeg and now living in Toronto, Merle Arnason, Irene de Graff, Florence Bouchard, Dorothy Stroppa, Arlene Anderson, Agnes Robertson, William Balacko, Celine Kear, Marie Chalmers, D. Hall as well as Doug and Lorie.

Colleen O'Morrow had requested the recipe for the salad served at the Ichiban. Thanks to Sandi Miller, who sent in a recipe she uses that she thinks is identical.

 

recipeswap@freepress.mb.ca

Wendy's ribs

2 kg (4.5 lbs) picnic or country-style pork

ribs

Salt and pepper

250 ml (1 cup) ketchup

250 ml (1 cup) maple syrup

125 (1/2 cup) malt vinegar

30 ml (2 tbsp) lemon juice

15 ml (1 tbsp) Worcestershire sauce

5 ml (1tsp) mustard powder

Preheat boiler.

Cut ribs apart. Sprinkle liberally with

salt and pepper and place in a broiler

pan. Broil ribs until brown on both sides.

Meanwhile, make marinade: In a

medium bowl, whisk remaining ingredients

together until smoothly combined.

When ribs have browned, transfer to a

shallow, ovenproof dish large enough to

hold the meat in one layer. Pour marinade

over ribs, cover well, and refrigerate

as long as possible: 3-4 hours or overnight.

Preheat oven to 120 C (250 F). Place

ribs in their marinade in the oven and

cook 4 hours, basting occasionally, until

ribs are tender enough to fall apart and

sauce has thickened. Serve with heaps

of steamed rice to soak up the delicious

sauce. Serves 4-6.

Taste Tester Notes: Malt and maple

syrup (use the real stuff) add good

flavour to this tasty sauce. I baked these

uncovered except for the last half hour

or so, when I

loosely covered

them with foil

to keep the top

from drying out.

You may not need

the entire baking

time; check near

the end to see if

ribs are already tender.

 

 

Like Ichiban cucumber salad

Cucumber

Onion

Brine

250 ml (1 cup) sugar

125 ml (1/2 cup) vinegar

125 ml (1/2 cup) water

5 ml (1 tsp) salt

Cut cucumber and onion into thin slices. (Can also cut

the onion in half and then use a slicer/mandolin to thinly

slice the halves.) Layer cucumber and onion slices into a

litre (quart) sealer until almost full.

Bring brine to a boil and pour over layers in jar. Cover

and place in fridge for at least 12 hours. Keeps in fridge

for days. For a different flavour option, add snippets of

dill between the layers.

Taste Tester Notes: This

simple, easy to make salad is

really good and a great addition

to a summer time meal. I used

an extra-long English cucumber

that I left unpeeled, except for

a couple of strips taken off, and

2 medium-large onions to fill the jar.

Republished from the Winnipeg Free Press print edition June 23, 2010 d4

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